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Green veggie pasta recipe

Green veggie pasta recipe

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Created by Denai Moore

Cavolo nero is blended with silken tofu, lemon juice, garlic, and Parmesan and creates an incredibly smooth, silky sauce that’s full of flavour. Toss through your fave pasta for a quick weeknight dinner that comes together in the time it takes to cook the pasta! See method

  • Serves 2
  • Takes 30 mins
  • 697 calories / serving
  • Healthy
  • Vegetarian

Ingredients

  • 200g pack Tesco Finest cavolo nero, leaves stripped from stems
  • 1 garlic clove, peeled and left whole
  • 308g block silken tofu
  • 1 lemon, juiced
  • 35g Parmigiano Reggiano, finely grated, plus extra to serve
  • 200g Tesco Finest rigatoni

For the topping

  • ½ tbsp olive oil
  • 50g panko breadcrumbs​
  • ½ tsp dried crushed chillies
  • 1 lemon, zested 

Each serving contains

  • Energy

    2935kj
    697kcal     35%

  • Fat

    16g 23%

  • Saturates

    6g 29%

  • Sugars

    6g 6%

  • Salt

    1.3g 22%

of the reference intake
Carbohydrate 95g Protein 37.9g Fibre 10.9g

Method

  1. Make the topping by heating the olive oil in a frying pan over a medium heat, add the breadcrumbs and toast until golden and crispy, about 3-4 minutes. Take off the heat and add the chilli flakes and lemon zest. Season then set aside.
  2. Blanch the cavolo nero and garlic in a pan of boiling water for 1 minute. Transfer to a bowl filled with iced water to stop the cavolo nero from cooking and help retain the bright green colour. Squeeze the veg to get rid of the excess water.
  3. Place the cavolo nero, garlic, tofu, lemon juice, Parmesan and some seasoning in a blender. Blend for 20-30 secs or until completely smooth.
  4. Cook the pasta to pack instructions in a large saucepan, about 9 mins or until al dente. Drain, reserving a small mug of the pasta water, then return to the pan. Add the green veg sauce to the pan along with a splash of pasta water, and toss until glossy over a medium heat.
  5. Serve up in two bowls with the toasted breadcrumbs and extra Parmesan.

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